Japanese Cucumber (Kyuri) Slighter, more slender and with a more delicate skin than European varieties. Kyuri are a sweeter alternative with crisp cool, succulent flesh. Delicious freshly picked and in salads.
Plant seeds on their sides, inside from January or outside in a sunny spot from late May Intolerant of frost. Warm weather required for strong growth. Water soil not leaves to deter fungal infections
Cucumbers can be found easily and at a cheap price in supermarkets in the summer season in Japan. However, they can also be seen year round because of vinyl greenhouse cultivation. The Japanese cucumber is about 20 cm./8 in. long, about 3 cm./1 1/4in. in diameter and weighs around 100 g/3 1/2 oz.
The skin is thin and it has few seeds. It is low calorie and good for health. Its high moisture content of 95% is suitable for summer because it cools the body. Cucumbers are mostly eaten raw, such as in salads and as tsukemono (Japanese pickles).
Cucumber originated in India before the 10th century. It is a popular and widely consumed vegetable now in Japan. Cucumber pickles (kyuri no tsukemono) can be obtained easily at supermarkets and speciality pickle shops in Japan.
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